1 (8 ounce) package refrigerated rolled oats
1 cup pumpkin puree
1 (14.5 ounce) can sweetened condensed milk
1 tablespoon ground nutmeg
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground cinnamon
salt and pepper to taste
1 (9 inch) unbaked pie crust
1 cup chopped pecans
1 (8 ounce) can pumpkin
1 (8 ounce) container frozen whipped topping, thawed (optional)
1/2 cup chopped pecans
Preheat oven to 200 degrees F (100 degrees C). Oil a 10 cup deep dish saucepan.
In a medium bowl, mix together oats and pumpkin puree. Fold in the pumpkin mixture, nuts and nutmeg; whisk just until blended. Spread about 1/3 of the mixture evenly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and 1 cup of sugar with an electric mixer until smooth. Beat in the milk until blended. Blend in 1 teaspoon nutmeg, 1 tablespoon salt and and 1 teaspoon pepper. Spread the remainder evenly over the top.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of the pie comes out clean. Chill in the pan before serving.